Thai Glass Noodle Stir-Fry. Delicious clear glass noodles pan fried with eggs, cabbage, leafy greens, garlic and shallots in a soy sauce base with a hint of acidity from the chili vinegar to bring the dish together. Great for dinner or lunch. Ready in just 25 minutes!
There is something so special about clear glass mung bean noodles. They have such an incredibly springy chewy texture and when paired with healthy greens, a tasty protein and a salty vinegary sauce, it’s a party in your mouth!
I love this dish so much because of the underrated ingredient that truly brings the dish altogether and it’s one you will least expect: chili vinegar. The acidity from the vinegar balances out the saltiness from the other ingredients. It’s definitely a mandatory ingredient that is required to make this dish go from B+ to A+!
If you have an Asian pantry you will probably have most of the ingredients as many of us will have eggs, leafy greens, soy sauce, black pepper, garlic and some form of an allium whether that’s shallots or onions. This dish is amazingly simple to make at home and it’s great for a weeknight meal when you’re craving thin chewy noodles in less than half an hour.
This is probably the best Thai glass noodle recipe that is meat free on my blog, so I hope you give it a try and enjoy it!
Easy to make!
This glass noodle recipe is easy to make at home. The Thai glass noodles ingredients include glass noodles (aka mung bean vermicelli), cabbage, eggs, leafy greens (gai lan or bok choy), garlic, shallot, soy sauce, dark soy sauce, fish sauce, black pepper, red chili, and vinegar. You can use normal cabbage if you can’t find purple and both taste great.
You’ll first soak your clear glass noodles in hot water for about 10 minutes while you work on preparing your other ingredients. Then make sure to strain them before you start cooking.
Then you’ll soak your red chili in the vinegar as you prepare your other ingredients.
Next in a hot wok or large pan set over medium high heat, add oil. Once the oil is hot, pour in your whisked eggs and cooked them until they are mostly cooked but shiny and wet looking. Remove from the pan and set aside.
Back into the pan, add oil along with shallots, cabbage, garlic and give it a good mix.
Toss in your strained glass noodles, pour in your soy sauce, dark soy sauce, fish sauce and black pepper. Quickly throw in the leafy greens and mix well until the noodles are coated in that brown sauce. Mix in your cooked eggs.
Remove from your heat and while the noodles are still in the pan or wok, mix in the chili vinegar. Serve and enjoy hot!
Tips for making Thai Glass Noodles
Below are tips on how to make homemade glass noodles:
- Do not boil your clear glass noodles. Only soak them in hot water (about 65 degrees C) for 10 minutes or just until softened and loosened. Remember you are frying these and boiling them will cause them to go soggy.
- Slice your veggies in thin strips. This helps them integrate better with the stringy noodles.
- Have your ingredients prepared and ready to throw into the hot pan. This prevents you from overcooking the noodles.
- Fry the eggs first in enough oil so they remain smooth and luscious. Do not over cook them. Once they have formed a shape and they are moist looking, remove from the pan and set aside.
FAQ
Below are frequently asked questions about this Thai glass noodle dish:
Where can I find clear glass noodles?
Most Asian grocers will carry clear glass mung bean vermicelli noodles. They will look translucent and not opaque like rice vermicelli.
Where can I buy fish sauce?
Most Asian or western grocers will carry this ingredient in the sauce or international aisle.
Can I use any greens?
Yes! Go for it and let me know what you substitute with. I love hearing your substitutions.
Can I omit the egg?
Yes feel free to! If you’re vegan, omit the fish sauce too but add a bit more soy sauce to taste.
Where do I find dark soy sauce?
Asian grocers, western grocers or even online outlets will carry this ingredient.
Other recipes you may like!
If you enjoyed this Thai glass noodles recipe you may enjoy these other Thai inspired dishes:
PAD SEE EW WOON SEN
THAI RAILWAY FRIED RICE
THAI GARLIC FRIED SHRIMP
PAD SEE EW WOON SEN
CHICKEN PAD SEE EW
THAI SPICY BASIL FRIED RICE
SHRIMP PAD THAI
THAI DRUNKEN NOODLES
AUTHENTIC CHICKEN PAD THAI
FRESH SHRIMP ROLLS WITH SPICY PEANUT SAUCE
TOFU EGG PAD THAI
For this recipe
You will need the following Thai glass noodle ingredients:
- 250 grams mung bean glass noodle, soaked in hot water for 10 minutes & strained
- 2 cups cabbage, sliced
- 3 cups Bok Choy, or leafy greens
- 1 teaspoon garlic, minced
- 1 shallot, sliced
- 5 eggs, whisked
- 2 tablespoon soy sauce
- 1 tablespoon dark soy sauce
- 2 tablespoon fish sauce
- ⅛ teaspoon Black pepper
- 2 tablespoon avocado oil, or neutral oil
Chilli vinegar:
- 1 red chilli, sliced
- 4 tablespoon Vinegar
How to make Glass Noodles
- Soak your clear glass noodles in hot water (65 degrees C, hot tap water is sufficient) for at least 10 minutes until loose and softened. Strain immediately.
- In a small bowl add sliced red chili along with vinegar and let this soak as you work on preparing the other ingredients.
- Then in a hot wok or pan set on medium high heat, add only 1 tablespoon of avocado oil. Pour in whisked eggs and let this cook for about 1-2 minutes or just until the eggs form shape and are still slightly wet looking. They should be smooth and luscious, not dry. Remove from pan and set aside.
- Back into the pan, add the remaining avocado oil, followed by shallots, cabbage, minced garlic and mix for 1-2 minutes.
- Toss in the strained noodles. Quickly pour in your soy sauce, dark soy sauce, fish sauce and black pepper. Throw in the leafy greens. Mix everything together until the noodles are coated in brown egg.
- Gently mix in your cooked eggs until it’s distributed through the noodles. Remove off the heat immediately.
- While the noodles are still in the wok or pan, mix in the chili vinegar. Serve hot and enjoy!
Give it a try!
Well, I hope you give my Thai Glass Noodle Stir-Fry a try! It always excites me when you guys make my recipes and I hope this is one you try.
Thanks for visiting my blog! If you enjoyed my Thai glass noodle recipe please share it with your family and friends or on social media!
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Take care,
Christie
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Thai Glass Noodle Stir-Fry (25-min. Recipe)
Ingredients
- 250 grams dry glass noodles (aka mung bean vermicelli or bean thread noodles)
- 2 cups cabbage sliced
- 3 cups Bok Choy or leafy greens
- 1 teaspoon garlic minced
- 1 shallot sliced
- 5 eggs whisked
- 2 tablespoon regular soy sauce
- 1 tablespoon dark soy sauce
- 2 tablespoon fish sauce
- ⅛ teaspoon Black pepper
- 2 tablespoon avocado oil or neutral oil
Chilli vinegar:
- 1 red chilli sliced
- 4 tablespoon white vinegar
Instructions
- Soak your clear glass noodles in hot water (65 degrees C, hot tap water is sufficient) for at least 10 minutes until loose and softened. Strain immediately.
- In a small bowl add sliced red chili along with vinegar and let this soak as you work on preparing the other ingredients.
- Then in a hot wok or pan set on medium high heat, add only 1 tablespoon of avocado oil. Pour in whisked eggs and let this cook for about 1-2 minutes or just until the eggs form shape and are still slightly wet looking. They should be smooth and luscious, not dry. Remove from pan and set aside.
- Back into the pan, add the remaining avocado oil, followed by shallots, cabbage, minced garlic and mix for 1-2 minutes.
- Toss in the strained noodles. Quickly pour in your soy sauce, dark soy sauce, fish sauce and black pepper. Throw in the leafy greens. Mix everything together until the noodles are coated in brown egg.
- Gently mix in your cooked eggs until it’s distributed through the noodles. Remove off the heat immediately.
- While the noodles are still in the wok or pan, mix in the chili vinegar. Serve hot and enjoy!
Heidi | The Frugal Girls
Your stir fry really is a feast for the eyes and the textures your described are absolutely tantalizing. What a fabulous easy dinner idea!
B
Hi
Can we use Apple Cider Vinegar to make the Chilli Vinegar?
Thanks
B
christieathome
Hi there, yes you can. Hope you enjoy my recipe!
Rosemary
These are so pretty! Suddenly I want to make a rainbow version of these thai glass noodles, you know the unicorn ones 🙂